Biscuits Supreme

Name: Biscuits Supreme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 3 c all purpose flour; 1 Tbsp baking powder; 1 Tbsp sugar; 1 tsp salt; 3/4 tsp cream of tarter; 3/4 c butter or flavor shortening; 1 c milk

By NIKKI SMITH
@adorefood

i was looking for a quick biscuit mix on day and i came across this one from Better Homes and Garden about 2 years ago.. Love the texture and the thickness.. They also offer different type too..

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

Prep:

10 Min

Cook:

15 Min

Ingredients

Add to Grocery List

3 c

all purpose flour
1 Tbsp

baking powder
1 Tbsp

sugar
1 tsp

salt
3/4 tsp

cream of tarter
3/4 c

butter or flavor shortening
1 c

milk

How to Make Biscuits Supreme

Step-by-Step

1.Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
7.Drop Biscuits Supreme: Prepare as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.
2.Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.
2.Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.
4.Makes 12 biscuits
5.*Note: If baking powder and cream of tartar appear lumpy, sift through a fine mesh sieve before using.
6.Buttermilk Biscuits: Prepare as above, except substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk in the rolled biscuits and 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk in the drop biscuits.
7.Drop Biscuits Supreme: Prepare as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.